Creamy Vegan Potato Salad

Creamy Vegan Potato Salad

by doseofshivs
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Creamy Vegan Potato Salad

This is a delicious recipe using my vegan mayo, dill and creamy potatoes.
Course: Side Dish
Cuisine: American
Keyword: vegan, Vegetarian, Jain Friendly

Ingredients

  • 10 potatoes
  • 3 tbsp dill
  • 1 cup vegan mayo
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 cups water for boiling

Instructions

  • Boil potatoes in salt water for 15 minutes.
  • Drain water and rinse potatoes with cold water.
  • Chop cooked potatoes into bite sized pieces. Set aside.
  • In a mixing bowl, whisk together vegan mayo, dill and black pepper.
  • Add the chopped cooked potatoes with the seasoned vegan mayo. Mix well.
  • Store in refrigerator for at least 30 minutes before serving.
  • Enjoy potato salad as a side dish.

Notes

I used Little Potato company (Dynamic Duos) – red & yellow creamer potatoes. I kept the potato peel on. I used fresh dill from Trader Joe’s. You can use my vegan mayo recipe vs. store bought mayo. 

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